Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken gizzards -- finely chopped
   1      pound         chicken livers -- finely chopped
     1/4  cup           squeeze Parkay margarine
   1 1/2  cups          onion -- finely chopped
     1/2  cup           celery -- finely chopped
     1/4  cup           green pepper -- chopped
   2                    garlic cloves -- minced
   2      teaspoons     salt
   1      teaspoon      pepper
     1/8  teaspoon      ground red pepper
   3      cups          hot cooked minute rice
     1/2  cup           chopped parsley

Preparation:

Brown meat in margarine in large skillet. Add onion, celery, green pepper, garlic and seasonings, mix well. Cover. Cook, stirring occasionally, over medium heat until vegetables are tender. Add rice and parsley, mix lightly. Serve immediately.